Buttermilk Pancakes Recipe

5 53 66
Buttermilk Pancakes Recipe
Buttermilk Pancakes Recipe photo by Taste of Home
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Buttermilk Pancakes Recipe

Read Reviews
5 53 66
Publisher Photo
You just can't beat a basic buttermilk pancake for a down-home hearty breakfast. Pair it with sausage and fresh fruit for a mouthwatering morning meal. —Betty Abrey, Imperial, Saskatchewan
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 5 min./batch
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 5 min./batch

Ingredients

  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1-1/2 teaspoons baking powder
  • 4 eggs
  • 4 cups buttermilk

Directions

In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. In another bowl, whisk the eggs and buttermilk until blended; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown.
Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 45-90 seconds or until heated through.
Yield: 2-1/2 dozen.
Originally published as Buttermilk Pancakes in Taste of Home August/September 2006, p16

Nutritional Facts

3 each: 270 calories, 3g fat (1g saturated fat), 89mg cholesterol, 913mg sodium, 48g carbohydrate (11g sugars, 1g fiber), 11g protein.

  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1-1/2 teaspoons baking powder
  • 4 eggs
  • 4 cups buttermilk
  1. In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. In another bowl, whisk the eggs and buttermilk until blended; stir into dry ingredients just until moistened.
  2. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown.
    Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 45-90 seconds or until heated through.
    Yield: 2-1/2 dozen.
Originally published as Buttermilk Pancakes in Taste of Home August/September 2006, p16

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Reviews forButtermilk Pancakes

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ebramkamp User ID: 702841 254666
Reviewed Sep. 26, 2016

"Perfect pancakes. I have been making these for years with my youngest granddaughter. The only change I have made is to only make 1/4 of a batch for her and I, a small splash of vanilla plus the addition of blueberries."

MY REVIEW
sugarcrystal User ID: 5836839 252338
Reviewed Aug. 8, 2016

"I was out of regular milk but had plenty of buttermilk on hand, & I was really happy to find this recipe. Its a keeper!"

MY REVIEW
Smaldonado User ID: 8714751 246851
Reviewed Apr. 9, 2016

"My husband and kids loved them, even the one that is not much of a pancake lover. The batch was perfect for my whole family (six people) So it makes a lot. So fluffy and the taste can definitely say HOMEMADE."

MY REVIEW
dschultz01 User ID: 1076910 246337
Reviewed Mar. 30, 2016

"This makes very good pancakes! It is very close to my regular recipe, except has no vegetable oil, but they were still great! It also makes a lot."

MY REVIEW
[email protected] User ID: 5184423 234981
Reviewed Oct. 15, 2015

"I have never made good pancakes, until now. I have pretty much always used box mix thinking that was the way to go and having them never turn out. After trying this recipe I will never go back and now I will be happy to serve my family pancakes. The recipe does make a lot I may try to cut the recipe in half next time."

MY REVIEW
cbenne12 User ID: 7424916 230139
Reviewed Jul. 25, 2015

"Perfect recipe! This will forever me by go-to pancake recipe!"

MY REVIEW
Luvs2Cook14 User ID: 7798403 226095
Reviewed May. 9, 2015

"I have been using the same recipe for years. Today I decided I wanted something different. Although it's pretty much the same as the other, this will be my go to recipe from now on. These were very fluffy and a bit sweeter, and no added fat. YUMMY!!!!"

MY REVIEW
Amy the Midwife User ID: 2816815 223930
Reviewed Apr. 1, 2015

"Excellent. Thick and fluffy. We did some plain, some with blueberry and some with sliced banana and pecans. Made enough to freeze."

MY REVIEW
ljcooker1 User ID: 6466314 223383
Reviewed Mar. 23, 2015

"great mix I too mix all the dry and then add the eggs and buttermilk for the amount we need. Stores very well.

Perfect pancakes no more box mix in this house."

MY REVIEW
nannaboo User ID: 1460214 220454
Reviewed Feb. 14, 2015

"These were easy to put together, husband loved them, no more pancake mix in our house. Cut recipe in 4ths as it is only the two of us and had to use soy milk mixed with lemon juice for the buttermilk as I have a severe milk allergy. Will mix up dry ingredients and have on hand for a quick breakfast."

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